Festive Copycat: Morton’s Chicken — Christmas Chicken Breast Recipes Idea
This festive copycat Morton’s Chicken recipe is perfect for those looking to impress their family and friends during the holiday season. If you’ve ever dined at Morton’s and enjoyed their delicious chicken breast, you’ll be thrilled to recreate this dish in your own kitchen. The rich flavors of garlic, white wine, and cream combine beautifully, making this a show-stopping meal for Christmas or any festive occasion.
Why Make This Recipe
There are several reasons to whip up a batch of Morton’s Chicken in your kitchen. First and foremost, it’s a delightful way to capture the essence of fine dining without leaving the comfort of your home. The tender chicken breasts enveloped in a creamy, garlicky sauce will elevate your holiday gathering. Additionally, the recipe is straightforward enough for beginner cooks, making it a fantastic choice for anyone eager to impress. Whether you’re planning a cozy dinner for two or hosting a festive feast for friends and family, this dish is sure to satisfy.
How to Make Morton’s Chicken
Cooking Morton’s Chicken is both simple and joyful. With just a handful of ingredients and a few easy steps, you’ll have a dish that not only tastes amazing but also looks beautiful on the plate. Let’s dive into the recipe!
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Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup plain all-purpose flour (for coating)
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 garlic cloves, finely minced
- ½ cup dry white wine
- ½ cup low-sodium chicken stock
- ½ cup heavy whipping cream
- ¼ cup fresh parsley, finely chopped
- Lemon wedges, for serving
Directions:
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Begin by flattening each chicken breast to an even thickness using a meat mallet or a rolling pin. Aim for about a ½-inch thickness for uniform cooking. Pat the meat dry afterward.
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In a shallow plate, combine the flour, salt, and pepper. Lightly coat each chicken breast in the seasoned flour, ensuring to tap off any excess.
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In a large frying pan, heat 3 tablespoons of butter along with the olive oil over medium-high heat until shimmering. Add the chicken breasts to the pan, browning them on both sides for approximately 4-5 minutes each, or until they are cooked through. Once done, transfer the breasts to a plate and cover loosely to keep warm.
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Lower the heat to medium and add the remaining 3 tablespoons of butter to the same pan. Once the butter is melted, add the minced garlic to the pan and cook briefly until fragrant, which should take about 30-60 seconds.
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Pour in the dry white wine and chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pan. Allow the mixture to bubble and reduce for a couple of minutes.
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Stir in the heavy cream and chopped parsley, letting the sauce simmer gently until it thickens slightly and becomes glossy. Taste the sauce and adjust the seasoning as necessary.
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Return the cooked chicken to the pan, spooning the sauce over each piece. Warm the breasts through for a minute or two, allowing them to soak up the delicious sauce.
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Plate the chicken breasts, spooning extra sauce over the top, and serve with lemon wedges alongside for an added burst of flavor.
Pro Tips for Success Morton’s Chicken
- Flatten the chicken breasts evenly to ensure they cook uniformly.
- Use a good-quality wine, as the flavor will enhance the sauce significantly.
- Allow the sauce to simmer until it reaches a thickened consistency; this will give it a rich texture.
- Always taste your sauce before serving, and adjust the seasoning to your liking.
- For added flavor, try marinating the chicken in some lemon juice and herbs before cooking.
Flavor Variations Morton’s Chicken
- Herb-Infused: Add fresh thyme or rosemary to the sauce for an aromatic twist.
- Spicy Kick: Incorporate a pinch of red pepper flakes for a bit of heat.
- Mushroom Medley: Sauté sliced mushrooms in the pan after you cook the chicken for an earthy flavor boost.
- Lemon Garlic: Increase the amount of lemon juice and zest for a brighter, zestier sauce.
- Parmesan Cream: Stir in freshly grated parmesan cheese for a cheesy, rich sauce.
Serving Suggestions Morton’s Chicken
- Serve with a side of garlic mashed potatoes to complement the creamy sauce.
- Pair it with roasted vegetables such as asparagus or Brussels sprouts for a festive touch.
- A fresh green salad with a light vinaigrette brings a refreshing contrast to this rich dish.
- Cooked rice or quinoa can absorb the flavorful sauce beautifully, making them great side options.
- For a festive appetizer, serve bruschetta topped with seasonal flavors before the main course.
Storage and Freezing Instructions Morton’s Chicken
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, let the chicken cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stove over low heat, adding a splash of chicken stock if needed to loosen the sauce.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————|———–|
| Calories | 489 |
| Protein | 36g |
| Carbohydrates | 18g |
| Fat | 30g |
| Fiber | 0g |
| Sodium | 620mg |
FAQ About Festive Copycat: Morton’s Chicken
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be a great substitute! They tend to be juicier and more flavorful than chicken breasts, making them perfect for this dish. Just remember to adjust the cooking time as needed since thighs may take a bit longer to cook through. Aim for an internal temperature of 165°F.
Is there a non-alcoholic alternative to the white wine?
If you prefer to avoid wine, you can replace it with an equal amount of low-sodium chicken broth and a splash of lemon juice. This will maintain the dish’s acidity and depth of flavor without the alcohol.
Can I prepare the sauce ahead of time?
Absolutely! You can make the sauce ahead of time and store it in the refrigerator. Reheat gently before serving and add the cooked chicken to warm through. This can save you time during the busy holiday cooking sessions.
What can I serve this chicken with for a complete meal?
Morton’s Chicken pairs wonderfully with a variety of sides. Consider serving it with garlic mashed potatoes, seasonal roasted veggies, or a fresh side salad for balance. You could also make some buttery noodles to soak up the sauce.
How do I know when the chicken is thoroughly cooked?
The safest way to ensure chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast and ensure it reaches 165°F. This will guarantee that your chicken is safe to eat while remaining juicy and flavorful.
Final Thoughts
This festive copycat Morton’s Chicken recipe is a delightful way to bring restaurant-quality dining to your holiday table. With its creamy, garlicky sauce and tender chicken breasts, it’s a dish that truly shines during any festive gathering. Whether you’re hosting a large family meal or sharing a romantic dinner for two, this recipe is sure to impress. Enjoy the holiday cooking and the smiles that come with serving this delicious meal!
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Festive Copycat: Morton’s Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delightful copycat recipe of Morton’s Chicken, featuring tender chicken breasts in a creamy garlic sauce, perfect for holiday gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain all-purpose flour (for coating)
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 garlic cloves, finely minced
- ½ cup dry white wine
- ½ cup low-sodium chicken stock
- ½ cup heavy whipping cream
- ¼ cup fresh parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Flatten each chicken breast to an even thickness using a meat mallet or rolling pin.
- Pat the meat dry and coat each breast in seasoned flour (flour, salt, and pepper).
- Heat 3 tablespoons butter and olive oil in a frying pan. Brown chicken breasts for 4-5 minutes per side, until cooked through.
- Transfer cooked chicken to a plate and keep warm.
- Add remaining butter to the pan and melt. Sauté minced garlic until fragrant.
- Pour in white wine and chicken stock, scraping browned bits from the pan. Let bubble and reduce for a couple of minutes.
- Stir in heavy cream and chopped parsley, allowing the sauce to thicken.
- Return chicken to the pan to warm through in the sauce.
- Plate chicken and spoon extra sauce over the top. Serve with lemon wedges.
Notes
For best results, flatten chicken uniformly, use quality wine, and adjust sauce seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 489
- Sugar: 1g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg
